WO1996000016A1

WO1996000016A1 - Novel dietetic phospholipid compositions and use thereof as a dietary supplement

Info

Publication number: WO1996000016A1
Application number: PCT/FR1995/000770
Authority: WO
Inventors: Yves Ponroy
Original assignee: Institut De Recherche Biologique
Priority date: 1994-06-27
Filing date: 1995-06-12
Publication date: 1996-01-04
Also published as: JP3565514B2; PT719097E; ES2158949T3; DK0719097T3; FR2721481A1; US5869530A; CA2170242A1; EP0719097B1; CA2170242C; FR2721481B1; ATE200011T1; AU2795295A; DE69520479D1; GR3036110T3; JPH09502360A; DE69520479T2; AU689276B2; EP0719097A1

Abstract

Novel dietetic compositions providing essential fatty acids from series n-3 and n-6 and containing phospholipids rich in polyunsaturated fatty acids having a very long chain and being present in egg yolks from hens given feed enriched with essential fatty acids from series n-3 and n-6, combined or mixed with food-grade carriers or diluents. Said compositions are useful as dietary supplements for infants, toddlers and the elderly.

Description

NEW DIETETIC COMPOSITIONS

BASED ON PHOSPHOLIPIDS AND THEIR

USE AS A NUTRITIONAL SUPPLEMENT

The present invention relates to the field of dietetics and in particular to the field of nutritional supplements.

The present invention relates more particularly to new dietary compositions intended to compensate in infants, children and the elderly for a nutritional deficit in essential fatty acids of the n-3 and n-6 series.

It specifically relates to dietary compositions providing essential fatty acids of the n-3 and / or n-6 series in fragile, malnourished or malnourished subjects in a form which can be easily used and is directly useful for the well-being of the subject.

We know that:

• premature babies and babies with low birth weight have special needs that are not met with current formula, even if they contain a satisfactory amount of linoleic acid (18: 2 n-6) and α-linolenic (18: 3 n-3). In fact, the enzymatic equipment (desaturases and elongases) of premature babies is too weak to synthesize higher homologs and in particular, docosahexaenoic acid or DHA (22: 6 n-3), and arachidonic acid (20: 4 n-6) (M.FOREMAN Am. J. Clin. Nutr. 57 (suppl)

(1993) 829S).

• a contribution of these two fatty acids therefore appears essential to ensure correct development of vision (P. PEIRANO J. Pediatr. 120 (1992) 168-180), but also of other brain functions in premature babies who are not nourished within. Tests have shown that the photoreceptive functions of premature infants only reach optimal maturation if a sufficient supply of fatty acids with long polyunsaturated chains of the n-3 series is achieved, either with breast milk or with body oils. of fish (DR HOFFMAN Am. J. Clin. Nutr. 57 (suppl) (1993) 801-806).

A correlation has even been demonstrated between the level of DHA in the plasma of the newborn and its degree of prematurity, evaluated according to indices of O 96/00016 PCÏ7FR95 / 00770

psychomotor and mental development (K. BJERVE Am. J. Clin. Nutr. 57 (suppl) (1993) 801-806).

Various sources of DHA have been proposed, starting with fish flesh oil, but it has the disadvantage of containing a high proportion of eicosapentaenoic acid or EPA (20: 5 n-3), the presence of which can be dangerous in children and which is not normally found in breast milk (K. BJERVE).

Essential fatty acids, and in particular α-linolenic acid (18: 3 n-3), have a fundamental role in the cerebral maturation of children, but deficiencies are frequent. A deficiency of essential fatty acids of the n-3 series leads to a decrease in the DHA content in the brain (22: 6 n-3). After an intake of α-linolenic acid, recovery is extremely slow (JM BOURRE Prostaglandins, Leukotrienes and Essential fatty acids 48 (1993) 5-15), while an intake of higher fatty acids and in particular DHA, promotes rapid recovery (JM BOURRE J. Neuroch. 60 (1992) 2018-2027).

Similarly, during aging, the desaturation and elongation capacities of essential fatty acids are reduced. We can therefore consider the beneficial effects of a supply of long-chain polyunsaturated fatty acids.

The present invention consists in proposing a source of fatty acids of the n-3 series in proportion suitable for the nervous system and in particular rich in DHA (22: 6 n-3) and in arachidonic acid (20: 4 n-6 ), in the form of phospholipids rich in fatty acids of the n-3 series.

These phospholipids, rich in polyunsaturated fatty acids with very long chains, are present particularly in the yolk of eggs of hens which have been suitably fed, in particular with foods rich in essential fatty acids of series n-3 and n-6, namely α-linolenic acid and linoleic acid: rapeseed, soybean, linseed, or Ribes seed or oil. Chicken egg yolk phospolipids have the following chemical structure:

the fatty acids are linked to glycerol, either by an ester bond or by an ether bond.

The present invention therefore relates to nutritional preparations based on a mixture of phospholipids extracted from eggs of hens fed with a diet enriched with vegetable oil rich in polyunsaturated ethylenic fatty acids of the n-3 series such as, for example, rapeseed oil, linseed oil or soybean oil or even enriched in grains of said plants which provide the same supplementation, in combination or in mixture with an excipient or a suitable diluent to allow the addition to the diet .

As a result, these phospholipids contain, in physiological proportion, the following constituents:

phosphatidylcholine 75 - 80% phosphatidylserine less than 0.5% phosphatidylinositol 0.5 - 1% phosphatidylethanolamine 15 - 20% plasmalogen 1 - 2% sphingomyelin 2 - 3%

These phospholipids have this particular and specific that they are composed of a significant quantity of long-chain polyunsaturated fatty acids such as: arachidonic acid 20: 4 n-6 from 2 to 6% DHA 22: 6 n-3 from 3 to 6%

the rv6 ratio less than 4 n-3

• the arachidonic acid ratio of between 0.5 and 1.5

DHA

• the EPA ratio less than 0.25 DHA

a publication has already shown the difference in fatty acid composition of chicken eggs from a traditional farm in GREECE or from an industrial farm and sold by large retailers in the USA (AP SIMOPOULOS N. Engl. J. of Med. 1989 (16 Nov 1989) p.1412).

(in mg of fatty acids per gram)

Farm eggs Industrial eggs

Acids: Greek US

^* linoleic 18: 2 n-6 16 26

^* α-linolenic 18: 3 n-3 6.90 0.52

^* arachidonic 20: 4 n-6 5.4 5.02

^* EPA 20: 5 n-3 1, 2 -

22: 5 n-3 2.8 0.09

^* DHA 22: 6 n-3 6.6 1.09

r ê 1, 3 19.4 n-3 arachidonic 0.82 4.61 DHA

EPA 0.18 - DHA

Other work has confirmed the variability of the fatty acid composition in the egg yolk of poultry depending on its diet. For example, the richness of Greek farm eggs in DHA and in fatty acids of the n-3 series in general is due to the diet of hens consisting mainly of purslane known for its richness in fatty acids n-3 (AP SIMOPOULOS N Engl. J. of Med. 315 (1986) (13) 833).

Other authors have confirmed that eggs from hens on industrial farms contain very small quantities of n-3 fatty acids and only traces of DHA. The same authors proposed to enrich the ration of animals with fish oils in order to enrich the eggs with n-3 fatty acids to improve their nutritional properties. However, fish oil increases the amount of EPA (C20: 5 n-3) in egg yolk phospholipids, which is undesirable in children and especially infants.

By way of example, we can compare the content of long-chain polyunsaturated fatty acids, eggs produced by "control" hens receiving conventional industrial food and hens receiving the same food, to which 10% of the mixture was mixed. vegetable oil known for its richness in α-linolenic acid (C18: 3 n-3), in particular flax or rapeseed.

fatty acids from chicken eggs as a percentage of total fatty acids diet diet vegetable oil control rich in n-3

18: 2 n-6 8.8 10.6 18: 3 n-3 0.2 5.5 20: 4 n-6 1.8 2.0 20: 5 n-3 0 0.2 22: 6 n-3 0.8 3 , 9

Sum n-3 1.3 7.9 Sum n-6 10.7 11, 4 IVÊ 8.2 1, 4 n-3

The nutritional use of phospholipids from chicken egg yolk has already been considered, in particular to combat disorders of senescence (N. HUBER Phospholipids (1990) 241-253), but, in this work, it is especially reported an intake of phosphatidylcholine without regard to the nature of fatty acids whose intake causes a thinning of the membranes and activates lymphocytes and macrophages .

In these publications, it was not envisaged to enrich the feed ration of the hens with fatty acids of the n-3 series; nor was it intended to exert an action of regeneration and construction of the neuronal membranes.

This nutritional contribution of phospholipids from eggs rich in long-chain polyunsaturated fatty acids is particularly justified in the following cases:

• in premature babies and fragile infants deemed incapable of carrying out the biosynthesis of these specific fatty acids which are essential for the central nervous system

• in children or adolescents who may have delays or academic difficulties due to delayed brain maturation caused by a deficiency of essential fatty acids

• in the elderly to fight against cerebral aging and promote physiological regeneration of the membranes.

Egg phospholipids, rich in polyunsaturated fatty acids with long chains, can be used in infant formula or as a nutritional supplement, mixed or not with other nutritive elements such as vitamins, mineral salts or trace elements and presented in the form of powder, tablets, capsules or chewable or swallowed capsules.

The phospholipids according to the invention will therefore be mixed or diluted with or in food additives such as flours, sugars, polyols, saccharides, fillers, with sweeteners, with binding agents, with flavoring agents, with flavoring agents.

As food adjuvants, mention may be made of cereal flours, oilseed meal, protein autolysates, brewer's yeast autolysates, peptones, casein, pectin, gelatins or gelatin hydrolysates. The sugars which can be incorporated into the compositions according to the invention are digestible sugars such as sacharose, fructose, maltose or lactose or else non-digestible sugars such as glucose and arabinose. Dextrins, modified, oxidized or hydrolyzed starches, hydrolyzed dextrins, maltodextrins or non-digestible modified polysaccharides can also be added.

As filler, mention may be made of celluloses, modified celluloses, clays, mineral salts, non-digestible proteins, protein hydrolysates such as, for example, casein hydrolysates or deoiled and deodorized fishmeal.

As binding agent, mention will be made primarily of alkylated celluloses, cross-linked or non-crosslinked carboxymethylcelluloses, carboxymethyl starch or bridged vinyl pyrrolidone polymers.

The egg phospholipid content varies depending on the dietary goal. It will be higher for preparations intended for children and adolescents. For infants and very young children, it will be lower, given the fact that nutrient intake, at this age of life, is a function of body weight.

For the elderly, the intake of egg phospholipids will be greater because there is a nutritional deficit to compensate for and a drop in enzymatic activity which tends to lead to a loss of essential biological building blocks.

The phospholipids according to the invention are prepared in the following manner:

• the eggs of hens, specially fed, are broken, the yolks are separated and treated with acetone. A pulverulent product is thus obtained which is dried and then exhausted with a mixture of chlorinated solvent and alcohol. A concentrated solution of phospholipids is thus collected which is precipitated by the addition of a ketone. The phospholipid-containing fraction is dried and ground.

The oilseeds rich in polyunsaturated fatty acids of the n-3 series are mainly seeds or oils from Ribes, rapeseed or linseed. EXAMPLE I

Powder to incorporate into the milk of the bottle

• Chicken egg yolk phospholipids fed with a food containing 10% flax seeds 49.975 g

• Milk casein 100,000 g

• Tocopherol acetate 0.025 g

• Calcium carbonate 100,000 g

per 1000 sachets of powder containing 0.05 g of egg yolk phospholipids to incorporate into the milk of the bottle or to dilute in a little sugar water.

EXAMPLE II

• Chicken egg yolk phospholipids fed with a food containing 5% blackcurrant seed oil 2,000 g

• Soy lecithin 1 000 g

• palmityl-6-L-ascorbic acid 0.030 g

• Sodium alginate 1 000 g • Water qs 100 ml

A milky emulsion is thus produced which can be incorporated into the milk of the bottle or diluted in mineral water.

EXAMPLE III

• Chicken egg yolk phospholipids fed

^• with a standard food containing 10% rapeseed oil 1,000 g

Microcrystalline cellulose 10,000 g • Magnesium carbonate 2,000 g

Tricalcium phosphate 2,000 g

Vitamin E 0.010 g

Methylcellulose 10,000 g

Coffee flavor 1, 000 g • Sorbitol 25,000 g

Maltodextrin qs 100 g

Granules are thus prepared containing lecithins to be taken with each meal. EXAMPLE IV

• Chicken egg yolk phospholipids fed with standard food supplemented with crushed blackcurrant seeds 1, 000 g

Skim milk powder 40,000 g

Tricalcium phosphate 2,000 g

Ferrous gluconate 0.400 g

Manganese carbonate 0.100 g

Zinc lactate 0.200 g

Microcrystalline cellulose 10,000 g

Sorbitol 36.300 g

Lemon juice powder 10,000 g

The powder thus obtained is distributed in 10 g sachets. They are intended to be added to the diet with each meal or to be diluted in a little water.

EXAMPLE V

• Chicken egg yolk phospholipids fed with a standard diet supplemented with

10% flax seeds 25.00 g

Acerola powder 20.00 g

Casein 25.00 g

Calcium carbonate 10.00 g

Magnesium stearate 2.00 g

Fructose 17.00 g

Tangerine flavor 1.00 g

to make tablets weighing on average 0.300 g.

Claims

R E V E N D I C A T I O N S

1 Dietetic compositions providing essential fatty acids of the n-3 and n-6 series in the diet in fragile or undernourished subjects, characterized in that they contain phospholipids rich in very long chain polyunsaturated fatty acids, present in the chicken egg yolk fed with a food enriched with essential fatty acids of series n-3 and n-6. in combination or in admixture with excipients or diluents suitable for food use.

III

2. Dietetic compositions according to claim r, characterized in that the phospholecithins of hen's egg yolks mainly contain phosphatidylcholine and phosphatidylethanolamine.

^ 3. Dietetic compositions according to one of claims 1 or 2 ° characterized in that the phospholipids of hen's egg yolk contain mainly as a fatty acid constituent, arachidonic acid (n-6) and docosahθxenoïquθ acid (π-3).

0 4. Dietetic compositions according to one of claims 1 to 3 ° characterized in that the phospholipids of chicken egg yolk have an n-6 ratio less than 4. n-3

1 5. Dietetic compositions according to one of the claims 1 to 4 ", characterized in that the phospholipid concentration of hen's egg yolk ranges from 5 to 0.05 g per unit intake.

6. Dietetic compositions according to one of the claims 1 to 5 ", characterized in that the phospholipid concentration of hen's egg yolk preferably ranges between 0.5 and 0.1 g per unit intake.

7. Dietetic compositions according to one of the claims 1 to 6 "characterized in that the phospholipids of hen's egg yolk are added with food additives, sweetening agents, binding agents, flavoring agents and / or flavoring agents.

8. Dietetic compositions according to one of claims 1 to 7 ° presented in the form of tablets, capsules, capsules, powder or emulsion.

9. Chicken egg yolk phospholipids receiving a vegetable source of n-3 and / or n-6 series polyunsaturated fatty acids in their diet.